Serves: 4
Total Calories: 334
1. Thaw game hens. Remove neck, liver, and gizzards use for making stock or in some other way. Wash game hens, pat dry and set aside. In large skillet cook pork sausage in 1/2 tablespoon butter over medium heat, stirring until meat is crumbled and no longer pink transfer drained sausage to large bowl. In skillet cook minced fennel bulb (celery may be substituted), onion, and garlic in 1 tablespoon butter over medium heat until soft add bread crumbs, crushed fennel seed, and sage. Combine with cooked sausage. Season to taste.
2. Salt game hens inside and out. Fill cavities loosely with stuffing. With clean string, tie legs together and wings close to body. Arrange, breast side up, on rack in shallow roasting pan brush with melted butter. Bake at 400 degrees F. for 20 minutes, basting twice with pan juices reduce heat to 350 degrees and continue roasting for 25 minutes more or until juices run clear when fleshy part of thigh is pricked with skewer. Baste once or twice more. Transfer hens to cutting board, remove trussing strings, and cut hens in half with kitchen shears arrange, cut side down, on heated platter. Garnish as desired.
This Stuffed Cornish Game Hens recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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